Welcome to a recipe that's as simple as it is elegant! Baked eggplant with tomatoes and farmer's cheese is a beloved dish in many Eastern European homes, celebrated for its rich flavors and effortless preparation. This recipe transforms humble eggplants into a delightful appetizer or a light main course. The combination of tender baked eggplant, juicy tomatoes, and creamy, slightly tangy tvorog, all topped with a savory Parmesan crust, creates a harmony of textures and tastes that is simply irresistible. It's a perfect way to enjoy fresh vegetables and a wonderful introduction to the comforting flavors of the region's cuisine.
Baked eggplant with tomatoes and tvorog (farmer's cheese).
Ingredients for Baked Eggplant with Tomatoes and Farmer's Cheese
- 1 small eggplant
- 2 tomatoes
- 90 g tvorog (farmer's cheese or quark can be used as a substitute)
- 1 tablespoon tomato paste
- 2 tablespoons grated Parmesan cheese
- olive oil
- fresh green basil, feta, ground red pepper for garnish
- salt and sugar to taste
How to Make Baked Eggplant with Tomatoes and Farmer's Cheese
Slicing the eggplant into rounds about 1.5 cm thick.
Sprinkling the sliced eggplant with salt.
Placing the rounds on a baking sheet, first on one side, then flipping them over.
Choose a long, narrow eggplant with firm, uniform skin, free of spots and dents. Slice it into rounds about 1.5 cm (a little over half an inch) thick.
Sprinkle the sliced eggplant with salt. Many recipes suggest salting eggplants and draining the liquid to remove bitterness. I haven’t encountered bitter eggplants so far; they say modern varieties are no longer bitter. I suggest we don’t complicate and prolong the cooking process, so just salt them.
Bake the eggplants on a baking sheet. To prevent the slices from sticking and to minimize cleanup, line the baking sheet with parchment paper. Drizzle the paper generously with olive oil—eggplants love oil and soak it up like a sponge. Place the rounds on the sheet, then flip them over to coat both sides with oil.
Baking the vegetables for 15 minutes, about 7-8 minutes per side.
Preheat the oven to 185°C (365°F). Bake the vegetables for 15 minutes, about 7-8 minutes on each side.
Placing tomato rounds on top of the eggplant slices.
Placing a tablespoon of the tvorog (farmer's cheese) mixture on the tomatoes.
Sprinkling a teaspoon of grated Parmesan cheese over the tvorog (farmer's cheese).
Slice the tomatoes into rounds about 1 cm (a bit less than half an inch) thick. Take the baking sheet out of the oven and place a tomato slice on each eggplant round.
Mix the tvorog (a fresh, soft cheese similar to farmer’s cheese or quark) with thick tomato paste. Season with salt, pepper, and a pinch of sugar to balance the acidity of the tomato paste. Mix well. Place a tablespoon of the tvorog mixture on top of each tomato slice.
Sprinkle a teaspoon of grated Parmesan cheese over the tvorog. Parmesan is a savory, salty cheese, so no extra salt is needed.
Returning the baking sheet with the vegetables to the hot oven for about 10 minutes.
Return the baking sheet with the vegetables to the hot oven for about 10 minutes. Bake until the cheese is completely melted. To get a golden top, turn on the broiler for a couple of minutes at the very end of cooking.
Carefully removing the baked eggplant from the baking sheet and sprinkling with chopped basil.
Stack the green basil leaves, roll them into a tube, and slice the roll into thin strips. Carefully remove the baked eggplants from the baking sheet and sprinkle with the chopped basil. Garnish with cubes of feta or brynza (a brined cheese, similar to feta), and season with ground red pepper. Serve the baked eggplant with tomatoes and tvorog warm or cold.
And there you have it—a beautiful and flavorful dish ready to impress your family and friends! These baked eggplant stacks are incredibly versatile. Serve them warm as a sophisticated appetizer, a healthy side dish alongside grilled meat or fish, or enjoy them cold as part of a meze platter. Don't hesitate to experiment with herbs; a little fresh oregano or thyme would also be wonderful. We hope you enjoy this taste of simple, wholesome cooking. Let this recipe inspire you to explore more vegetable-based dishes and bring new flavors to your table. Enjoy your meal!
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